thanks for the note. we have amended the recipe to clarify. the squash cooks with the water for about 10 minutes, just to soften. then, it is removed from the stock pan and added to the saute pan for frying. if the squash has softened and the water has not all evaporated, remove the squash with a slotted spoon. also, it is important to cut the squash lengthwise in finger like pieces. if it is cut in large chunks it may take a bit longer to cook. let us know how it works.